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To Make eggs Leaves


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make eggs leaves. Take well beaten eggs, & do them into very thin crepes like paper, & put them on a table seven or eight, then take white powdered sugar, & cinnamon mixed together, & sprinkle on the crepes & put the crepes one upon the other, & make a roll, then cut into slices the length of two fingers, then moisten in beaten eggs all together, & fry them in butter, & turn them five or six times, or more, until you see that the leaves are opened, then sprinkle with sugar & cinnamon thereon.

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